Creamy Bacon & Cheddar Gnocchi Soup

Directions:

1. Cook the Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.

2. Sauté Aromatics: Add butter to the bacon fat, then stir in the diced onion. Cook until softened (about 3-4 minutes). Add the minced garlic and sauté for 30 seconds, until fragrant.

3. Make the Roux: Sprinkle in the flour and stir constantly for 1-2 minutes to form a golden roux.

4. Add Liquids: Gradually whisk in the chicken broth and half-and-half, ensuring no lumps remain. Bring to a gentle simmer.

5. Cook Gnocchi: Add the gnocchi and cook for 3-4 minutes, or until they float to the top.

6. Finish the Soup: Reduce heat to low. Stir in the shredded cheddar, crispy bacon, thyme, salt, and pepper. Simmer for 3-5 more minutes until the cheese melts and the soup thickens slightly.

7. Serve: Ladle into bowls and garnish with fresh parsley. Enjoy warm with crusty bread!

Tips:

• For extra richness, swap half-and-half with heavy cream.

• Add a pinch of red pepper flakes for a subtle kick.

• Store leftovers in the fridge for up to 3 days (reheat gently, as gnocchi may soften further).